Lime Soy Stir Fry Chicken


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Repaired the lid and saved dinner #calamityjen

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Why yes, it was delicious, fairly nutritious, and easy. Calories? Yes, I’m certain it had them.

If you’ve been lurking around my corner of the internet, you should know by know that I don’t really do the recipe thing. I make it up as I go and generally bleed, or blister, or otherwise injure myself in the process of making the food. This one is certified injury-free, but was not without issue.

I know. Special skills.

Anyway, so here’s what I did. While heating some red palm oil in a pan, I minced an entire bulb of garlic. Yes, I said bulb. You people who can just add a single clove confuse me. I then threw that into the pan with a little soy sauce and some Carolina Reaper paste. I let that simmer down until the garlic was mushy and the air made you blink and added 5 chicken breasts. These were pre-seasoned with herbs-n-stuff, but you can add whatever you like. We’re still on the low setting on the gas stove. I put the lid on and let those simmer.

While the chicken was simmering, I chopped up some red and green cabbage (a quarterish of a head each), one carrot, and some daikon radish (about the same volume as the carrot) and put them all into a bowl with some sea salt to extract some of the liquid.

Flip the chicken, shake the veggies around to make sure everything gets salted.

Once the chicken was mostly done, I used the edge of the spatula to cut it into bite sized pieces and then stir it all around to make sure all the surfaces are covered with the juices from the pan.

While the chicken continued to simmer, I made sauce. That is approximately 2 tablespoons cornstarch, 2 tablespoons soy sauce, and 2 tablespoons lime juice. Stir it until homogeneous and dump over veggies. Cover the bowl and shake, shake, shake senora. Shake the veggies Lime! Work, work, work, senora. Work it all the time.

You hate me now, don’t you?

Discover that the little screw that holds the handle on the lid has backed out into the chicken. Lid is also very hot. Find oven mitts and remove lid and screw. Dump in veggies and stir. Fix lid with butter knife. I suppose you could use the screwdriver that you’ve got in the junk drawer in the kitchen, but what fun is that? Replace lid. Let simmer for 15-20 minutes and cut the heat. Let sit for another 10ish minutes and serve. Veggies should still be crunchy. If you prefer mushy veggies, simmer until desired texture is achieved.

There you go, low-carb and could easily be gluten-free provided you used gluten-free soy sauce which I did not. The pepper paste could be omitted entirely if you didn’t want the spice.

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